Chicken Boursin; delicious with potatoes from the slow cooker or the pan

What have we enjoyed! If my hubby gets completely enthusiastic and an adolescent shouts 'not bad' then I know enough. The chicken boursin is allowed on the repeat list and therefore also on my blog. Because all the recipes I post here that are approved by the family 😉 . I made the chicken boursin in the slow cooker, but I will also tell you the preparation in the pan below if you don't have a slow cooker.

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Chicken boursin; nice and tender chicken with a little twist

Actually, I promised the kids fries, but I don't want to throw away the leftovers in the fridge. Such a shame when bell peppers, spring onions and the like are wasted. And since I think eating leftovers fits well with our style of consuming less, I decide to start a discussion about the food. After some consultation about the food, this chicken boursin is made with all kinds of leftovers in the slow cooker. This pan can be used extremely well if you want to. However, the meal turned out to be so delicious that they forgot the entire fries promise and just happily eat their plate.

Tip:you can find the better slow cooker recipes here

Update: You only use the cooking cream if you make the chicken boursin in the pan, not in the slow cooker. Since with some the cooking cream will separate in the slow cooker, I advise you not to add it anymore. The boursin itself gives the chicken a delicious taste and with the moisture of the vegetables you have more than enough 'sauce'.

Want to learn how to cook? Check the cooking course by the Cooking University for more information .

Ingredients chicken boursin for 4 people

• 2 chicken breasts
• 1 pack of Boursin (or in our case paturain light)
• 3 onions
• 2 peppers
• 1 cup mushrooms
• Cooking cream (only for cooking in the pan)
• 600 grams of precooked baby potatoes
• 4 cloves of garlic
• salt and pepper
• 1 heaping teaspoon of maggie garden herb stock powder

Hint: broccoli is also very tasty because of it!

Preparation chicken boursin slow cooker

The preparation of the chicken boursin in the slow cooker is a breeze, just like the preparation of almost all slow cooker dishes.

• Clean the 2 chicken breasts
• Cut the onions in half and into rings
• Cut the peppers into pieces
• Slice the mushrooms
• Put the onions in the bottom of the slow cooker
• Half of the vegetables can be added on top
• Place the precooked potatoes on top of that
• Place the chicken breasts on top
• Last leftover vegetables on top
• Press the garlic cloves and sprinkle them all over
• Add Boursin or paturain over the chicken in parts
• Add salt and pepper
• Add herbal stock powder
• The slow cooker will go on low for 4-5 hours or on high for 3 hours
• Is it still a bit too humid? Then you put it on high for the last half hour, without a lid so that it can thicken a bit.
• The chicken boursin from the slow cooker is ready, enjoy!

Preparing chicken boursin in the pan

For those who don't have a slow cooker... you can of course also make this chicken boursin in the pan (wok). The taste comes out just a little better in the slow cooker, and the big advantage is that you don't have to stay with it anymore. But hey, the chicken boursin is so tasty that you should make it in the pan if you don't have a slow cooker.

• Clean the 2 chicken breasts and cut them into cubes
• Cut the onions in half and into rings
• Cut the peppers into pieces
• Slice the mushrooms
• First fry the chicken breast pieces in a little butter
• Add the vegetables and precooked potatoes when the chicken breast pieces are brown and fry them for another 5 minutes
• Press the garlic cloves and sprinkle them all over
• Add a little cooking cream if necessary
• Add Boursin or paturain over the chicken in parts
• Add salt and pepper
• Add herbal stock powder
• Place the lid on the pan (wok) and let the vegetables steam gently while stirring regularly
• The chicken boursin from the pan is ready, enjoy!

As you can see, the difference between the preparation of chicken boursin in the slow cooker and the pan is not that different at all. The slow cooker has the advantage that you can turn it on when you leave home and the food is ready when you get home. If you make the chicken boursin in the pan instead of in the slow cooker, you have to stick with it.

Whichever way you make the chicken boursin, it's a delicious dish! And also eat easily… everything together on a plate.